Crispy Pork Sandwich with Fennel & Hot Oil
Thinly sliced deli porchetta gets crisped in a skillet, then layered onto ciabatta with pickled fennel and a drizzle of chili oil. Ready in under 15 minutes — no slow roasting required.
- Total time
- 12 min
- Servings
- 2
- Calories
- 620
- Protein
- 32g
Ingredients
- ½ lb deli porchetta, thinly sliced
- 2 whole ciabatta rolls
- ½ whole fennel bulb, thinly shaved
- 2 tbsp white vinegar
- 1.5 tbsp chili oil or hot sauce
- 1 pinch salt and black pepper
Instructions
- 1
Toss fennel shavings with vinegar and a pinch of salt. Let sit while you cook the pork.
- 2
Heat a skillet over medium-high until it shimmers. Add porchetta slices in a single layer.
- 3
Cook without stirring for 3–4 minutes until edges curl and crisp. Flip and cook 2 minutes more.
- 4
Split ciabatta rolls and toast the cut sides in the same skillet for 1 minute until warm and lightly golden.
- 5
Layer crispy pork onto ciabatta bottoms. Top with pickled fennel and drizzle with chili oil.
- 6
Close sandwiches. Slice in half and serve immediately.
Tools you’ll need
- 12-inch skillet
- cutting board
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